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1 teaspoon (5 ml) rice wine vinegar
1 teaspoon (5 ml) toasted sesame oil
Combine green onions, ginger, garlic, sugar, soy, sherry, vinegar and sesame
oil. Serve in a small decorative bowl.
Nutritional information per serving:
Calories 5 (26% from fat) • carb. 0g • pro. 0g • fat 0g • sat. fat 0g
• chol.0mg • sod. 82mg • calc. 1mg • fiber 0g
CELLOPHANE NOODLE SOUP WITH SHRIMP
Makes 4 servings
2 tablespoons (30 ml) vegetable oil
2 teaspoons (10 ml) finely minced garlic
1 teaspoon (10 ml) finely minced cilantro stems
8 ounces (250 g) minced or ground pork
5 cups (1.25 L) fat free, low-sodium chicken stock or broth
4 ounces (125 g) cellophane noodles
1 bunch green onions, trimmed, cut in 1-inch (2.5 cm) lengths
(diagonal cuts)
1
⁄2 cup (125 ml) finely chopped onion
1 tablespoon (15 ml) fish sauce (nam pla)
1 teaspoon (5 ml) kosher salt
3
⁄4 pound (375 g) shrimp, peeled and deveined
1
⁄2 cup (125 ml) shredded snow peas
1
⁄2 cup (125 ml) shredded carrots
Preheat the Cuisinart
™
Electric Wok to 350°F (180°C). When hot, drizzle oil
down the sides of the wok. Add the minced garlic and cilantro, stir-fry for 1
minute.
Add the minced pork, stir-fry for 3 minutes. Add the stock, and bring the liquid
to a boil. Stir in the cellophane noodles, green onions, chopped onions, fish
sauce and salt. Return the mixture to a boil (raise heat to 375°F (190°C) if nec-
essary). Cook, boiling for 3 minutes. Reduce the heat to 225°F (100°C), add
the shrimp and vegetables, and simmer for 2 minutes. Serve in warm bowls.
Nutritional information per serving:
Calories 382 (40% from fat) • carb. 22g • pro. 34g • fat 17g • sat. fat 4g
• chol. 166mg • sod. 1213mg • calc. 87mg • fiber 2g
BABY BOK CHOY WITH MUSHROOMS
Makes 8 servings
1
⁄2 ounce (14 g) dried oyster mushrooms
1 cup (250 ml) boiling water
2 tablespoons (30 ml) sherry
2 tablespoons (30 ml) soy sauce
1
1
⁄2 teaspoons (7 ml) cornstarch
2 tablespoons (30 ml) vegetable oil
4 ounces (125 g) cremini mushrooms, thinly sliced
1 tablespoon (15 ml) finely minced or grated fresh ginger root
3 cloves garlic, peeled and minced
2 pounds (2 kg) baby bok choy, rinsed and drained, halved lengthwise
1
⁄4 cup (50 ml) chopped red bell pepper
1 teaspoon (5 ml) Asian sesame oil
Place dried oyster mushrooms in a small bowl and cover with boiling water.
Let stand until mushrooms are softened, 15 to 20 minutes. Squeeze mush-
rooms dry, reserving soaking liquid. Slice rehydrated oyster mushrooms. Place
sherry, soy and
1
⁄2 cup (125 ml) of the reserved oyster mushroom soaking liquid
in a small bowl. Place 2 tablespoons (30 ml) reserved oyster mushroom soak-
ing liquid in another small bowl and stir in cornstarch.
Heat vegetable oil in Cuisinart
™
Electric Wok to 375°F (190°C). Add oyster and
cremini mushrooms, ginger, and garlic and stir-fry for 30 seconds. Add baby
bok choy, stir-fry for 2 minutes. Add sherry, soy and mushroom soaking liquid
mixture. Reduce heat to 300°F (150°C), cover and cook for 4 minutes. Remove
cover, add red bell pepper and stir. Push bok choy up on sides of wok. Stir
cornstarch mixture and stir into simmering liquid in centre of wok; cook only
until liquid thickens. Drizzle with sesame oil and serve.
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